Monday, June 24, 2013

Gluten-Free Gingerbread Scones

It might seem a bit odd to be posting about gingerbread scones in the middle of summer.  However, I have a passion for gingerbread and gingersnaps and molasses cookies that refuses to be dictated by season.  These are delightfully gingery and perfect for a pre-bedtime snack with a cuppa.  Or you can have them first thing in the morning accompanied by a smoothie like my son.  The oats add a lovely nuttiness so they seem downright hearty. 

I have taken to adding almond flour to my baked goods since it helps with the texture and adds extra protein (and yes, fat).  I have decreased the amount of sugar too.  I like them just with a hint of sweetness.  Although I usually give weights in ounces, the original recipe these are derived from gave metric weights, so I used those to figure out my flour ratios.

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Gluten-Free Gingerbread Scones

184 grams all-purpose gluten-free flour (w/o xanthan gum)
62 grams almond flour
60 grams old fashioned gluten-free rolled oats
1/2 teaspoon xanthan gum
scant 1/4 cup sucanat
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 cup cold, unsalted butter, cut into pieces
1/2 cup buttermilk*
3 tablespoons unsulphured molasses

Preheat oven to 400 degrees F with rack in the middle of the oven.

In a food processor, pulse together the flours, oats, guar gum, sugar, spices, baking powder, baking soda, and salt.  Cut the butter into small pieces and pulse into the flour mixture until the mixture looks like course crumbs.  In a separate bowl, mix together the buttermilk, molasses, and vanilla and then add it to the flour mixture with the food processor on.  Mix until the dough comes together.

Transfer to a lightly flour surface and knead dough four of five times.  Pat the dough into a circle that is about 7 inces round and 1 1/2 inches thick.  Cut into six wedges.  Place onto a silicon-lined baking sheet.  Alternatively, you can take a large scoop (about a 1/4 of a cup), and place scoops of dough on a silicon-lined baking sheet and then pressing the scoops flat like a patty that is about 1 1/2 inches thick.

Bake the scones for about 15-20 minutes or until a toothpick inserted comes out clean.  Transfer to a wire rack to cool.

Makes 6 wedges and about 7 patties.

*I have started using plain kefir that I can buy at the store instead of buttermilk.  It is a type of cultured milk like buttermilk with a similar consistency and tang.  However, unlike the buttermilk I can find in the store, it does not have extra thickeners and additives.  I used kefir in this recipe rather than buttermilk.  I have not tried this with homemade kefir.  Homemade kefir has yeast as well as bacteria cultures and a yeasty taste.  I imagine though that you wouldn't notice the difference, especially with all the spices added. 

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